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All Journal Itepa : Jurnal Ilmu dan Teknologi Pangan
I Gusti Ayu Padmawati
Program Studi Teknologi Pangan, Fakultas Teknologi Pertanian, Universitas Udayana Kampus Bukit Jimbaran, Badung-Bali
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology

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Pengaruh Penambahan Ekstrak Bunga Telang (Clitoria ternatea Linn) Terhadap Karakteristik Marshmallow I Gusti Ayu Padmawati; I Desak Putu Kartika Pratiwi; Anak agung Istri Sri Wiadnyani
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 11 No 1 (2022): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2022.v11.i01.p05

Abstract

This research was aimed to determine the effect of addition of blue butterfly pea extract on the characteristics of marshmallow and to determine the concentration of blue butterfly pea extract that produced the best characteristics of marshmallow. This research used completely randomized design with concentration of blue butterfly pea extract as treatments, which consisted of five levels: 0%, 0.3%, 0.6%, 0.9%, and 1.2%. The observed parameters include the physical, chemical, and sensory properties. The result showed that the five concentrations of blue butterfly pea extract had a significant effect on texture, color intensity, water content, anthocyanins, antioxidant activity, color (scoring and hedonic), flavor, texture, aroma, overall acceptance (hedonic) of the product. Selected product was marshmallow with the addition of 1.2% blue butterfly pea extract. The product has texture parameters of 1.28 N, color intensity L 16.71, a* 11.68, b* 7.62, 1.36% water, 1.48 mg/100 g anthocyanin, 43.50% antioxidant activity, blue color and liked, aroma, taste and overall acceptance were liked.
Co-Authors Anak Agung Istri Sri Wiadnyani